This Pomegranate & Roasted Brussels Sprouts Salad is a wonderful mix of sweet, tart, and slightly crunchy flavors all in one bowl. The roasted Brussels sprouts get a lovely caramelized edge, while the fresh pomegranate seeds add bursts of juicy sweetness that really brighten up the dish. It’s simple but full of fresh, vibrant tastes that make it a perfect side or even a light lunch.
I love how the roasting brings out a nutty flavor in the Brussels sprouts, and the pomegranate seeds give just the right pop that keeps me coming back for more. I usually sprinkle a little bit of toasted nuts or some crumbled cheese on top to add a bit more texture and richness. It feels fresh and hearty all at once, which is sometimes a tricky balance to get right.
One thing I enjoy about this salad is how versatile it is. It pairs beautifully with grilled chicken or fish, but I often eat it on its own when I want something light but satisfying. Plus, it’s a great way to welcome fall and winter flavors into the kitchen since pomegranates and Brussels sprouts really shine in cooler months.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh, firm Brussels sprouts are best for roasting. If you find large sprouts, cut them into smaller pieces so they cook evenly. You can substitute with cauliflower florets for a different twist.
Pomegranate Seeds: They add a juicy, tart pop that balances the roasted flavors. If fresh pomegranate isn’t available, try frozen seeds or substitute with dried cranberries for a similar tart note.
Olive Oil & Seasoning: Olive oil helps crisp the sprouts nicely. Feel free to use avocado or sunflower oil if you need a different flavor or have allergies. Salt and pepper are simple but essential for taste.
Rosemary & Shallots: Fresh rosemary adds a lovely earthy aroma. If you don’t have rosemary, thyme or sage work well too. Shallots bring light sharpness in the dressing but a small minced red onion or green onion can be swapped in.
Balsamic Vinegar & Sweetener: These add a little sweetness and tang to balance the sprouts’ earthiness. Apple cider vinegar or lemon juice can replace balsamic, and honey or maple syrup can be omitted if you prefer a less sweet salad.
How Do You Get Perfectly Roasted Brussels Sprouts Every Time?
Roasting Brussels sprouts properly is key to great flavor and texture. Here’s how you get them just right:
- Prep: Trim off the tough ends and peel away any yellow outer leaves before halving them evenly.
- Coat well: Toss the sprouts with enough olive oil to cover, and season with salt and pepper for flavor.
- Single layer: Spread them in one layer on the baking sheet; overcrowding causes steaming instead of roasting.
- Roast hot: Bake at 400°F (200°C) so the sprouts caramelize and get crispy edges in 20–25 minutes.
- Stir halfway: Flip or stir the sprouts gently halfway through to brown them evenly.
- Check doneness: The sprouts should be tender inside but have some crisp, browned edges for the best taste.
A little patience and the right oven heat will give you Brussels sprouts with the perfect balance of crispy and tender. This makes them the ideal base for the juicy pomegranate seeds and fresh rosemary. Enjoy!
Equipment You’ll Need
- Baking sheet – I prefer a large one so the Brussels sprouts roast evenly and get crispy around the edges.
- Mixing bowl – to toss the Brussels sprouts with oil, seasonings, and the dressing before serving.
- Small whisk or fork – for mixing the dressing ingredients quickly and smoothly.
- Sharp knife and cutting board – to trim and halve the Brussels sprouts and chop the shallot and herbs.
- Measuring spoons and cups – for accurate amounts of oil, vinegar, and sweetener.
Flavor Variations & Add-Ins
- Protein Boost: Toss in cooked bacon bits or feta cheese for extra richness and texture.
- Extra Nuts: Sprinkle toasted walnuts or pecans on top for crunch and nuttiness.
- Vegan Dressing: Use olive oil with lemon juice, garlic, and a touch of maple syrup instead of balsamic and honey.
- Spicy Kick: Add a pinch of red pepper flakes or chopped dried chili to the dressing for some heat.
Pomegranate & Roasted Brussels Sprouts Salad
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup fresh pomegranate seeds
- 1 small shallot, finely chopped
- 1-2 teaspoons fresh rosemary leaves, chopped (plus extra for garnish)
- 1 tablespoon balsamic vinegar (optional)
- 1 teaspoon honey or maple syrup (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to roast the Brussels sprouts. So, in under 40 minutes, you’ll have a bright and delicious salad ready to enjoy!
Step-by-Step Instructions:
1. Roasting the Brussels Sprouts:
Preheat your oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together so the sprouts are evenly coated.
Roast in the oven for 20 to 25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and nicely caramelized on the edges.
2. Making the Dressing:
While the sprouts are roasting, whisk together the finely chopped shallot, fresh rosemary, balsamic vinegar, and honey or maple syrup in a small bowl. If you prefer a simpler version, you can skip this step or just use a drizzle of olive oil.
3. Combining the Salad:
Once the Brussels sprouts are roasted, transfer them to a mixing bowl. Pour the dressing over and toss gently so the flavors blend.
Fold in the fresh pomegranate seeds, reserving a few for an attractive garnish. Transfer the salad to a serving bowl, and finish by sprinkling on extra rosemary leaves and the remaining pomegranate seeds.
Serve your Pomegranate & Roasted Brussels Sprouts Salad warm or at room temperature. It’s a perfect mix of savory, sweet, and fresh flavors that’s simple and festive. Enjoy!
Can I Use Frozen Brussels Sprouts for This Salad?
Yes, you can use frozen Brussels sprouts, but be sure to thaw and pat them dry before roasting to avoid excess moisture. This helps them roast up crispy rather than steamed.
How Do I Store Leftover Salad?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pomegranate seeds may release juice and soften over time, so it’s best enjoyed fresh or within a day.
Can I Add Other Ingredients to This Salad?
Absolutely! Toasted nuts like walnuts or pecans add crunch, and crumbled feta or goat cheese pairs nicely with the flavors. You can also add cooked bacon bits or swap rosemary for thyme for variation.
Is There a Vegan Option for the Dressing?
Yes! Simply omit honey and use maple syrup as the sweetener in the dressing to keep it vegan-friendly without sacrificing flavor.